The various ultracentrifugal measurements reported for the molecular weight of egg albumin are not in complete agreement, as values between 34,500 and 46,000 have been obtained.1 2 Investigating the behavior of this protein, Sj6gren and Svedbergs have reported also that, within the pH range 4 to 9, egg albumin is stable and monodisperse.
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Bier et al. (1949) studied this question.